With citrus season in full swing, this Lemony Carbonara Pasta from Ted Cavanaugh at Bon Appétit makes perfect use of fresh lemon juice and zest.

This simple recipe comes together quickly, especially if you have all your ingredients prepped in advance.

Plus, it’s a great way to use up a couple of leftover egg yolks from last week’s Peanut Butter Pretzel Cake!

The result is a delicious, straightforward pasta dish made with simple, familiar ingredients. I halved the original recipe and swapped guanciale (salt-cured pork jowl) for bacon—unfortunately, I ran out of pork jowl a couple of days ago.

The heat from the pasta gently cooks the yolks without scrambling them, creating a smooth, creamy sauce that perfectly coats your pasta of choice.

Serve this Lemony Carbonara Pasta with warm garlic bread and a fresh salad for a well-rounded, satisfying dinner!